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Cornbread with Bacon Crust

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 29 Jan 2026

Meets Patient’s editorial guidelines

This hearty honey cornbread with a crispy bacon crust is a wonderful twist on a classic savoury bake. By using the rendered bacon fat to grease the pan, you infuse every bite with a deep, smoky flavour that perfectly complements the sweetness of the golden syrup and corn. The addition of whole corn kernels provides a lovely texture, while the high protein content from the eggs and dairy makes it a satisfying addition to any meal.

Ideal as a comforting side dish for a weekend brunch or served alongside a spicy chilli con carne, this recipe is remarkably easy to prepare. Cooking the batter in a preheated frying pan ensures a beautifully golden, crisp crust that contrasts with the tender, moist centre. For the best results, serve it warm straight from the pan with a little extra salted butter.

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Ingredients for Cornbread with Bacon Crust

  • 10 thick-cut bacon slices

  • 190g medium-grind cornmeal

  • 190g plain flour

  • 3 tablespoons golden brown sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 400ml whole milk

  • 3 large eggs

  • 3 tablespoons honey or agave syrup

  • 2 tablespoons unsalted butter, melted

  • 450g frozen corn kernels (unthawed)

How to make Cornbread with Bacon Crust

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Cook bacon in large skillet over medium heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings from skillet. Crumble bacon into small pieces.

Preheat oven to 177°C. Coat 12-inch diameter ovenproof skillet with bacon drippings. Whisk cornmeal and next 4 ingredients in large bowl. Whisk milk, eggs, honey, and butter in medium bowl. Stir milk mixture into dry ingredients. Mix in corn.

Place prepared skillet in oven until very hot, about 10 minutes. Pour batter into skillet. Sprinkle bacon over. Bake cornbread until golden and tester inserted into centre comes out clean, about 50 minutes. Cool in skillet at least 30 minutes. Serve cornbread directly from skillet. DO AHEAD: Can be made 8 hours ahead. If desired, rewarm uncovered in 177°C oven 10 to 15 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 29 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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